Eight Years of Blogging and a Limoncello Tart
Author: 
 
Grab a bottle of limoncello and make this while you're sipping a little on the side.
Ingredients
  • 1 - 9" tart pan with removable bottom
  • 1-7 oz. bag of amaretto cookies, (for the crust)
  • 6 tablespoons of melted butter
  • 2 egg yolks
  • 1 can sweetened condensed milk
  • ¼ cup plus 2 tablespoons of limoncello liqueur
  • 2 tablespoons of lemon juice
  • 1 tablespoon of lemon zest
  • 1 pint of fresh blueberries
  • ¼ cup of sugar
  • a little limoncello to flavor berries when finish cooking down
Instructions
  1. Heat oven to 350 degrees.
  2. Melt butter
  3. In a food processor, whirl the package of amaretto cookies then pour in the melted butter and process until it all comes together.
  4. Pat crust into tart pan, place on a baking sheet and pre-cook crust for 5 minutes, then let it cool down.
  5. While crust is cooling, mix together the egg yolks, condensed milk, lemon juice, limoncello and the zest, blend with a hand mixer until creamy.
  6. Pour into prepared crust and bake 15 to 20 minutes more, it should be firmed up but not overcooked.
  7. While tart is baking pour berries into a small saucepan along with the sugar, keep stirring and cook down until it becomes a sauce, nice and thick.
  8. Add a little zest and limoncello to flavor it up a bit.
  9. Completely cool down the tart and the sauce and refrigerate both, both should be nice and chilled before eating, it needs to cool several hours so it cuts nice, or you can even make it the day before eating it.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/08/eight-years-of-blogging-and-a-limoncello-tart.html